I'm currently taking an intensive pastry course. I will be finishing in 5-6weeks and I have two exams before I finish and go to an internship.
I have a MAJOR problem. I cannot for the life of me make Pate Sablee properly. This is Pastry 101 and I can't do it! Every time I roll it out, it cracks and breaks and when I get it into the mould it can fall apart or crack. What can I do??
Here's how we do it:
Flour, icing sugar, salt, almond flour, butter, eggs.
Rub in method:
Dry ingredients on the bench/into mixer.
Rub in butter until like sand.
Add egg and work in using scraper. Don't overwork.
Knead together with base of palm a couple of times.
Put into fridge.
Remove, roll out till you can just see through the dough.
Put back into fridge/blast freezer if needed. Remove, wait a little and put into mould. Fold and press in.
Trim edges. Dock. Freeze. Pre-bake or fill.
I don't know if I'm not working it enough because I'm scared to over-work it. I don't know if I'm too slow. I don't know if I'm trying to roll it when it's too cold....!!! Help me?! My chef's are getting annoyed with me and I'm so frustrated as this is something so basic to the job.